Tips for Crispy & Flaky Samosa

  1. The Samosa dough should rest for at least 20-30 minutes.
  2. Resting molded samosas is a very important step. It reduces the chances of forming tiny bubbles on the crust while frying samosa. Apply some water on both the edges and stick together.Cover it with a damp cloth and let it rest for at least 30 to 45 minutes.
  3. Mixing the oil with flour is important rub it for good 3 to 4 minutes, do so by rubbing between your hands until the oil is well incorporated with the flour.
  4. Dough should be stiff soft dough will not give crispy samosa.
  5. Let the dough rest for around 40 minutes always remember to let the dough rest for at least 30 to 40 minutes before you start making the samosa.
  6. Roll the dough evenly and roll it thin try to roll the dough thin and evenly. If the dough is rolled thick, it will take a long time for the dough to get cooked. Also, we all like thin crispy edges of the samosa
  7. But don’t roll it super thin too, else the dough will tear apart when you fill it.
  8. Do not use any flour while rolling the samosa, you can apply little oil on your rolling pin.
  9. Fry the samosa on low heat the most important thing- always fry the samosa on low heat (not high, not medium), that way they will turn crisp.


Make the perfect flaky and crispy samosa at home


2 cups All-purpose flour
1 tsp Ajwain seeds
¼ tsp Salt
4 tabs Oil
Water to knead the dough
Samosa Filling
3-4 medium Potatoes
2 tabs Oil
1 tsp Cumin seeds
1 tsp Fennel seeds
1tsp Turmeric powder
1 tsp Ginger finely chopped
1tsp Garlic, chopped
1 Green chili, chopped
¼ tsp Hing
½ cup Green peas
1 tsp Coriander powder
½ tsp Garam masala
½ tsp Amchur dried mango powder
¼ tsp Red chili powder
Salt to taste
1 spring Coriander leaves



  1. Make the dough: in a large mixing bowl, mix flour, ajwain seeds and salt.
  2. Add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated.
  3. Once incorporated, the mixture resembles crumbs.
  4. Start adding water, little by little and mix to form a stiff dough (the dough shouldn’t be soft). Cover the dough and let rest for 30 minutes.
  5. Roughly mash boiled potatoes, set aside.
  6. Heat oil in a large pan, add cumin seeds, coriander seeds, chili powder, turmeric, chilli powder and garam masala, cook for 30-60 seconds to release the flavours.
  7. Add crushed garlic, ginger paste, chopped green chili and cook for 1 minute.
  8. Add chopped onion and sauté for 3-4 minutes.
  9. Add potatoes, green peas, lemon juice, water and salt, cook for 4-5 minutes, stirring frequently. Add crushed cashew and cook for 1 minute more.
  10. Turn the heat off, add chopped coriander leaves, stir well and set aside to cool.
  11. Shape the samosas: Once the dough has rested, give it a quick knead. Then divide the dough into 6-7 equal parts. Shape into balls.
  12. Start working with one ball at the time, keep the remaining dough balls covered all the time.
  13. Roll out each ball into an oval, about 6-inches long and 4inches wide.
  14. Then cut it into two parts. Coat the edges of each semicircle with water.
  15. Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it.
  16. Fill the samosa with the potato filling, around 1-2 tablespoons. Don't overfill the samosa.
  17. Now, brush the edges again with water, then pinch the edges and seal the samosa. Repeat same process with the remaining dough and filling, keep filled samosa covered with a moist kitchen towel while working.
  18. Heat oil to 350F (175C). Drop the samosas into hot oil, 4-5 pieces at the time. Reduce the heat to medium. Fry for 4-5 minutes, until golden and crisp.
  19. Drain on paper towels before serving.
  20. Serve with your favorite sauce.


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